Smoked Salmon Pizzettes Food

SMOKED SALMON PIZZA

Steps:

• Preheat oven to 400 degrees F.
• Crisp pizza crust 5 minutes on perforated pizza pan or on oven rack.
• While pizza crust is in oven, mix sour cream with lemon juice and dill in a small bowl.
• Remove pizza shell from oven and let stand until cool to the touch. You have a pocket of time here to work on other recipes.
• On cool, crisp pizza shell, spread the sour cream-dill sauce in an even layer. Evenly distribute sliced smoked salmon, working all the way to the edges.
• Top pizza with sliced cucumber, red onion, and capers.
• To serve, cut pizza in 1/2. Cut each 1/2 in 1/2 again, 4 cuts across. Turn the pan a 1/4 turn and slice into quarters, making 16 cuts.

SMOKED SALMON SPREAD

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
• If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

SMOKED SALMON PIZZA

Steps:

• 1. Preheat the oven to 500°F.
• 2. On a lightly floured surface, roll the dough out into a 10-inch round. Transfer dough to a rimless baking sheet; brush with olive oil. Scatter sliced onion over the top. Bake until crust is golden brown, 6 to 8 minutes. Let cool 5 minutes.
• 3. Spread the Dill Cream over the top to within an inch of the edge. Arrange the salmon to cover the surface entirely. Use a pizza wheel to slice into 6 pieces.

SMOKED SALMON

Steps:

• In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.

SMOKED SALMON PIZZA

Steps:

• Preheat oven to 350 degrees F.
• Place pizza shell on a baking sheet. Spread cream cheese over entire surface of pizza shell. Sprinkle with garlic powder and lay salmon slices on top. Bake until cream cheese melts and salmon is golden. Top with chives and capers.

SMOKED SALMON PIZZA

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Spread the olive oil over the pizza crust, then sprinkle with the smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle the mozzarella cheese evenly over the pizza.
• Bake in the preheated oven until the cheese has melted and is bubbly, 10 to 15 minutes.

FRESH & SMOKED SALMON RILLETTES

Steps:

• Put the vermouth, onion, lemon juice, parsley stalks and peppercorns in a saucepan with 150ml water and bring to the boil. Simmer for 10 mins. Turn the heat down to a very gentle simmer, add the salmon fillet and poach for 4 mins. Let the salmon sit and cool in the liquid.
• Lift the salmon out of its poaching liquid, remove the skin and flake the flesh roughly. Mix the flesh with the smoked salmon, a good squeeze of lemon, the butter, chervil and some pepper. Tip into a bowl, cover and put in the fridge (be sure to bring it back to room temperature to serve).
• Mix the crème fraîche with the herbs, capers, shallot, oil and lemon juice to taste. Serve the rillettes with leaves of chicory - its bitterness is very good against the richness of the salmon - the caper crème fraîche and some rye bread, if you like.